Celery Dressing

2 cups dry bread crumbs. Salt and pepper to taste. 1/2 teaspoon ground sage. 1 teaspoon onion juice.

Mix in order named.

1 cup chopped celery. 3/4 cup melted butter or substitute.

Chestnut Dressing

3 cups chestnuts.

1 1/2, cups dry bread crumbs.

1 cup finely choped celery.

Salt and pepper. 3/4 cup melted butter or substitute.

Cook chestnuts in salted water to cover until shells may be removed. Mash, add remaining ingredients.

Oyster Stuffing

1 1/2 cups soft bread crumbs. 1/3 cup butter or substitute melted.

1 tablespoon chopped parsley.

2 tablespoons lemon juice.

1 tablespoon salt.

1/2 teaspoon pepper.

2 cups oysters.

1/4 cup oysters liquid.

Put crumbs in a bowl, add butter, parsley, salt, pepper, lemon, oysters, cut in halves, add oyster liquid. Mix well before placing in fowl.

Plain Bread Stuffing

2 cups soft bread crumbs. 1/2 teaspoon salt.

1/8 teaspoon pepper.

1/2 teaspoon ground thyme.

1/2 teaspoon ground sage. 2 teaspoons grated onion. Enough melted butter to moisten.

Prune Dressing

(For Roast Goose.)

2 cups prunes (cooked).

Y2 cup rice.

6 large chestnuts.

1/2 cup melted butter.

1/2 teaspoon salt.

1/8 teaspoon pepper.

Cook rice until tender and dry in 2 cups of boiling water and juice from prunes. Add prunes (stoned and cut in quarters), chestnuts (blanched and chopped), butter, salt and pepper. Mix well.

Giblet Sauce

Pour off liquid in pan in which turkey or chicken was roasted. From this liquid skim 5 tablespoons of fat; return fat to roasting pan and add 5 tablespoons of flour, stirring until smooth and brown; gradually add 3 cups of stock in which giblets were cooked. Stir until thick, season and add the giblets finely chopped.